Salads : Lentil Confetti Salad

• 1 cup French green lentils
  
• 1 (13 3/4-ounce) can chicken broth
  
• 4 tablespoons olive oil
  
• 2 medium celery stalks, diced
  
• 2 small carrots, peeled and diced
  
• 1 small red onion, diced
  
• 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1 tablespoon fresh-squeezed lemon juice
  
• 2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
  
• 1 pint cherry tomatoes, each cut in half
  

Pick over lentils, discarding any stones; rinse well in strainer. Bring lentils and chicken broth to boil over high heat in 2-quart saucepan. Reduce heat to low; cover and simmer 20 minutes or until lentils are tender. Drain if necessary.

Meanwhile, sauté celery, carrots and red onion in 1 tablespoon olive oil for 5 minutes or until crisp. Gently toss warm lentils with sautéed vegetables, TABASCO^® Green Sauce, lemon juice, thyme, cherry tomatoes and remaining olive oil; toss to mix well. Let stand 1 hour to blend flavors.

Makes 6 servings.